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FEATURED COCKTAILS

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1 1/2 ounces gin, such as G’vine Gin
1 ounce honey syrup (see Recipe Notes)
1 ounce freshly squeezed ruby red grapefruit juice
1 large egg white
1 small wedge of grapefruit, to garnish

luxardo coffee drink

2 oz cold brewed coffee
2 oz Amaro Lucano
Seltzer

GinTastic-Garden-Punch

15 Strawberries (Quartered, Plus Extra for Garnish)
6 Basil Leaves
Juice of 6 Limes
1 1/2 cup Agave Nectar or Simple Syrup
3 cups G’vine Gin
2 cups White Grape Juice

Frozen-Negroni

4 1/2 oz. G’Vine Gin
2 1/2 oz. Campari
2 1/2 oz. La Quintinye Vermouth Royal Rouge
3 cups Ice
Orange Slices (for Garnish)

Bitter-Berry-Bash-Cocktail_152131

2 ounces ​Amaro Lucano
1 ounce fresh pressed lemon juice
1 ounce fresh strawberry puree (or strawberry jam)
Splash of dry sparkling cider, such as Argus Cidery

schweppes via Rokz

2 oz. G’Vine Floraison Gin
6.8 oz. Fever Tree Indian Tonic Water (1 bottle)
3/4 oz. ginger liqueur
2 dashes of Cardomom Bitters
Cardomom seeds
Candied ginger, for garnish

L-Orangerie

2 1/2 oz Vermouth Royal Blanc
1/2 oz Cointreau
2 Drops Angostura Bitters

Royal-Negroni1

1 1/2 oz Vermouth Royal Rouge
1 1/2 oz G’Vine Nouaison Gin
1 oz Campari

Royal-Cassis1

1 1/2 oz Vermouth Royal Extra Dry
1/2 oz Creme de Cassis
6 oz Soda Water

lucano-cobbler

1.5 oz. Amaro Lucano
1 oz. ​La Quintinye Vermouth Royal
1/2 oz. Tonic water
1/2 oz. Simple syrup